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Howdy guys!! As Onam is nearby I am already prepping up some sadya recipes every week so that I can share with you guys a few good sadya recipes. For those unaware, Onam is a festival celebrated in Kerala, the southernmost state in India that marks rice harvesting and a festival of rain flowers. There will be week long vacations for kids and elders alike. “Sadya” is a Malayalam word for feast. Traditionally several preparations are served in a banana leaf and the atmosphere overall is very joyous. I have never had the opportunity to celebrate Onam in Kerala as our family was always in Mumbai during that time. Someday it will work out and I will be in Kerala for Onam.

Today I am sharing with you guys this kootu curry recipe prepared with black chickpeas(kala chana), and mixed vegetables that include yam, raw plantain and pumpkin. And for the first time ever, let me tell you guys, this is Rakesh's recipe and he loves to have this very often. This is a Kannur(Northern Kerala) speciality and that is why I never knew about this before marriage.
Let’s get cooking!!

1 cup of black chickpeas (easily available in Indian stores) soaked overnight or at least 6 hours. This will almost double after soaking.

Pressure cook the chickpeas in almost 2.5-3 cups of water and 1 tsp. salt. Let the pressure subside on its own.

Dice half a raw plantain, around 1 cup of pumpkin and 1 cup of elephant yam(I used frozen diced yam).

Add all the diced veggies into a heavy-bottomed pan. Add water accordingly and 1 tsp. of salt, 1 tsp. of turmeric powder and allow it to cook on a medium flame for 12- 15 minutes or till tender but not mashed or overcooked.

Add the boiled chickpeas and crushed coconut mixture and cook for 5-7 minutes.

Add 1 tsp. of pepper powder and a cube of jaggery. The speciality of kootu curry is that there is no chilli powder added. Hotness comes from the pepper powder. Check for seasoning at this stage, as there was salt added while cooking the chickpeas and the veggies.

Roast around 3/4th cup of coconut till golden brown. At the final stage, add in 2 tbsp. of coconut oil, 1 tsp. mustard seeds, 1 sprig of curry leaves and 2 red chillies and pour over the kootu curry. Serve hot with rice.

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